These smoked salmon quiches are great for a hearty picnic lunch. Use hot smoked salmon, the fillets in the vacuum-sealed packages, for maximum flavour. This was a special collaboration with my friendsRosemarie Cruz and Julie Flestado. You can check out their blogs by clicking the links. This feature was published in Grapeshot Magazine Issue 7: Music.
4x10cm shortcrust tart cases (or 1x20cm case)
100g hot-smoked salmon, flaked
100g frozen peas
Baby spinach, to serve
Pre-heat an oven to 180ºC. Line a baking tray with baking paper.
Place the tart cases onto a lined baking tray. Arrange the salmon and peas in the shells. Beat the eggs with salt and pepper to taste. Pour the egg mixture over the base.
Place the tarts back into the oven and cook for 10-20 minutes until the egg is set and the tops are golden brown.
Serve warm with the spinach leaves on the side.
Variation: Try these other delicious combinations in your quiche instead of the salmon and peas: Diced ham and grated cheddar cheese, sautéed mushroom, baby spinach and rocket.
Tip: Making your own tart cases
I made my own tart cases for these recipes. It’s really easy to do. Simply pick up a packet of frozen sweet or savory pastry from your supermarket. For better results use pastry made with butter. Grease some tart pans with butter. Lay the pastry into the pans, tucking it into the corners. Trim the excess pastry with a sharp knife. Refrigerate the tarts for 15 minutes to allow the pastry to firm up. Pre-heat an oven to 180ºC. Remove from the fridge and cover the surface with baking paper. Fill with baking beans or rice. Bake in the pre-heated oven for 15 minutes to blind-bake the pastry. Remove from the oven and take off the beans/rice and paper. The tarts are now ready to fill.
Got any other quiche fillings? Post them in the comments below:
Writer’s note: A version of this article was first published in Grapeshot Magazine Issue 7|Volume 5| Music
Happy Cooking and Keep Smiling,